If you’re trying to tone up, lose fat and gain muscle, you’re likely swapping carbs for protein. However, store-bought power bars and protein bars are expensive. This version is much more frugal… and just as delicious! Tweak the ingredients according to your taste.

Have you ever heard of Bacon Jam? I hadn’t until we tried it recently at our local Brew Fest. We had it on top of hot dogs and it was delicious. Bacon jam will keep in your refrigerator for at least 2-3 weeks. Try it on bagels, burgers, eggs, and so on. I want to try it on top of crostini as an appetizer.

This is our go-to recipe for Chicken Gnocchi Soup. I sometimes make homemade gnocchi, but when I’m in a hurry I buy the gnocchi at ALDI for just $1.99. I’m not a huge fan of the Olive Garden, but this recipe tastes like the Chicken Gnocchi Soup on their menu that my daughter loves. Plus, it’s super-easy to make at home.

Saute the onion, celery, and garlic in olive oil and butter over medium heat until onion is translucent. Add flour and coat veggies. Add chicken stock and half and half, heat to boiling and allow to thicken slightly. Add cooked chicken, salt and pepper, thyme, carrot and gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted.

Cornish Pasties

I grew up eating Cornish Pasties. My grandmother’s ancestors came from Cornwall, England, where pasties are thought to have originated. She also grew up on the Minnesota Iron Range, where they were also a common meal. Pasties were a hearty and satisfying lunch for wives to send with their miner husbands. The crust acted as an insulator and kept the insides warm, and he could eat it by holding it in his hands. Nearly 100 years later, I’m still making them for my family.

Making pasties is not a quick process. The chopping of the veggies and dough preparation can turn it into an all-afternoon project. However, you can make many of them at once. I make a double or triple batch so I can enjoy pasties all winter long. Cook them partially (about halfway) and freeze for later.

For Crust: Mix dry ingredients together, then add shortening bit by bit until mixture becomes mealy. Add ice water one tablespoon at a time until a dough has been formed. This makes enough dough for three large pasties or four medium-sized pasties. Form dough into a ball and cut into three or four equal sizes. Roll out each ball and then add pasty fillings below.

For Filling: On top of the dough that you’ve just rolled out, layer minced onion, potatoes, carrots, beef steak, pork steak, parsley. Add a couple butter wedges and season with salt and pepper.

Fold the top of the pasty dough over the filling ingredients and seal the edges (mine was not fancy, but if you’re a skilled pastry chef you can do fluted edges).

Bake your pasties at 425 degrees for 15 minutes, then turn the heat down to 375 degrees and cook one hour more. If you’re going to be freezing them to eat later, cook for 45 minutes instead of an hour. When ready to cook, heat them for about a half hour at 375 degrees.

*The original recipe that my grandmother used called for lard, but I substitute Crisco.

**Many other traditional pasty recipes call for rutabaga or turnip, but we’ve never used that. It was a recipe that my grandmother handed down to my mom, and now to me.

***For me, packs of beef and pork sirloin came in 1-1½ lb. packages. That was enough for a double recipe of pasties, or save half and freeze to use later.

Butter 18 muffin tins (traditionally, you’d use a Financier Mold but if you don’t have one the muffin tins you have at home already work well too).

In a medium bowl, combine egg whites and almond extract. Meanwhile, combine dry ingredients in a separate bowl. Add egg whites to the dry ingredients and give a quick stir until a light batter is formed. Pour into muffin tins.

Bake 6 minutes at 450 degrees then lower heat to 400. Bake an additional 5-6 minutes until golden brown. Baking it first in a super-hot oven will crisp up the outside, while reducing the baking temperature to finish keeps the inside nice and moist. Allow the cakes to cool slightly then remove from the tins.

When I first made French Almond Financier Cakes I used muffin tins. However, I found these cute petit fours molds at TJ Maxx for just $6.99 and thought they were cute.